Maple Syrup

• 1). Pour the fresh maple sap into the copper pan and place the pan on the stove.
  
  
• 2). Turn the stove on. Medium heat works best.
  
  
• 3). Stir the sap with the long-handled spoon. Keep the sap moving so it doesn't burn on the bottom of the pan. Use the glove to protect your hand from any sap that might bubble or spatter from the pan.
  
  
• 4). Place the candy thermometer in the sap. When the cooking sap reaches 212 degrees F, watch the sap and the temperature carefully. The water in the sap will boil out, concentrating the natural sugars.
  
  
• 5). Remove the pan from the stove when the thermometer starts to climb above 212 degrees. This indicates that all of the water has boiled out of the sap. Allow the syrup to cool.
  
  
• 6). Pour the syrup into bottles and store in a cool dark place.
  
  

Maple Candy

• 1). Spray candy molds with aerosol oil.
  
  
• 2). Pour the sap into a copper pan and place the pan on the stove. Turn the stove on to a medium heat.
  
  
• 3). Stir the sap. Keep it moving as it heats to prevent burning. Use a protective glove to keep the sap from spattering out of the pan and burning your hand.
  
  
• 4). Place the candy thermometer in the sap. Cook the sap until it reaches 224 degrees F. Remove from heat.
  
  
• 5). Allow the sap to cool until it reaches 155 degrees. Pour into the molds. Allow the molds to completely cool.
  
  
• 6). Pop the maple sugar candy out of the molds. Wrap in plastic and store in a cool dry place.